2-week flat belly diet plan – week 2

Are you ready for the second week. Here’s your 2-week flat belly diet plan – week 2

DAY 8
BREAKFAST
Apple porridge
Cook 50g oats in 70ml almond milk. Top with grated apple, 1tsp chia seeds and a pinch of cinnamon.

LUNCH
Greek salad
Combine unlimited mixed salad leaves with 30g feta cheese, 2 cooked beetroots, sliced, 5 black olives, 5 cherry tomatoes and unlimited cucumber.

DINNER
Pesto pasta
Cook 50g wholemeal/spelt pasta and combine with 2tbsp pesto sauce and serve with a green side salad.

DAY 9
BREAKFAST
Summer fruit salad
Combine 1/2 an apple, 1 small pear and a handful of fresh berries. Top with a small pot of probiotic yogurt and 1tsp chia seeds.

LUNCH
Turkey sandwich
Top 2 slices wholemeal bread with 2 slices cured turkey breast, 2tbsp sauerkraut and 1 sliced tomato.

DINNER
Moroccan chicken soup
1/2 carton Moroccan chicken soup with 1 wholemeal roll.

DAY 10
BREAKFAST
Smoked salmon Ryvitas
Top 1tbsp low-fat cream cheese on 2 Ryvitas. Add 2 slices of smoked salmon, sliced cucumber and season with freshly ground black pepper.

LUNCH
Spinach and mushroom omelette
Slice 3 button mushrooms and fry in 1tsp coconut oil. Beat 2 eggs and add to the pan, cooking on a medium heat. When golden, top with a handful of spinach and fold in half. Serve with a green side salad.

DINNER
Chicken korma with brown rice
Fry 1 red onion, diced, 1/2 clove garlic, crushed and 1 green chili, finely sliced in a pan. Add 1 chicken breast, 1/2tsp curry powder, 1/2tsp garam masala, 1/2tsp cumin and 200ml low-fat coconut milk. Add in 20g garden peas and unlimited broccoli florets. Cook 50g brown rice and serve with the curry. Garnish with fresh coriander.

DAY 11
BREAKFAST
Sugar-free muesli
Combine 50g sugar-free muesli with 70ml semi-skimmed milk.

LUNCH
Middle Eastern mezze
Roughly chop a bunch of parsley, 2 tomatoes, 1/2 cucumber and combine. Dress with 1tbsp fresh lemon juice and serve with 4 falafels.

DINNER
Honey mustard chicken with quinoa
Fry 1 red onion, diced, 1/2 clove garlic, crushed and 1 sliced chicken breast. Add 1tsp wholegrain mustard, 1tsp manuka honey, 1/2 red pepper and a handful of chopped spring greens. Cook 50g quinoa and serve together.

DAY 12
BREAKFAST
Peachy porridge
Cook 50g oats in 70ml semi-skimmed milk. Top with 1 peach sliced, 1tsp chia seeds and a pinch of cinnamon.

LUNCH
Sardine wrap
1 wholemeal wrap filled with a small can of sardines, 1 tomato and rocket

DINNER
Shepard’s pie
Pan-fry 100g lean beef mince with 1 red onion, sliced, 1/2 clove garlic, crushed, 1 carrot, sliced and 20g garden peas. Add 1tbsp balsamic vinegar and 1tsp tomato purée. Place in an ovenproof dish and top with 50g mashed sweet potato. Serve with unlimited steamed green beans and kale.

DAY 13
BREAKFAST
Exotic yogurt crunch
Mix 1 pot probiotic yogurt with 1tbsp sugar-free granola and top with half a small mango, diced.

LUNCH
Greek salad
Combine unlimited mixed salad leaves with 30g feta cheese, 2 cooked beetroots, sliced, 5 black olives, 5 cherry tomatoes and unlimited cucumber.

DINNER
Tofu stir-fry
Stir-fry 100g tofu with half a bag of stir-fried vegetables and add 1tbsp soya sauce and 1 finely sliced red chili. Serve on a bed of grated raw carrot.

DAY 14
BREAKFAST
Strawberry quinoa porridge
Cook 50g quinoa in 150ml almond milk. Add a handful of strawberries and a pinch of cinnamon.

LUNCH
Sweet potato with baked beans
Bake 1 sweet potato and serve with 1 small can sugar-free baked beans and a green side salad.

DINNER
Steak with greens
Pan-fry a 7oz sirloin steak and serve with unlimited steamed green vegetables.